Good cleanability, innovative cleaning technology and reduced energy consumption as characteristics of sustainable food machinery engineering

The demands placed on distributors of machinery for the food industry are constantly increasing. While at the turn of the millennium the responsibility to produce safe food and act sustainably was largely in the hands of every food-producing company, today more and more suppliers are taking on this responsibility. 

What used to be regulated by demand is now increasingly governed by laws and regulations. 

This requires a rethink in mechanical engineering from the purely function-oriented implementation of an order to the comprehensive inclusion of a large number of regulatory requirements relating to food safety, plant safety and energy efficiency. This is preceded by an examination of a large number of complex requirements, some of which are also in tension with each other. 

In my presentation, I will first explain the challenges arising from this change for suppliers of proofing, cooling and freezing technology for the realization of continuous process steps. I will then present the strategy that Heinen has developed to meet these heterogeneous requirements and to offer customers a competitive advantage beyond the solutions.